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  • Thursday, July 16, 2009

    Som Tom (Thai Green Papaya Salad)

    Take one green papaya, skin it. Then using a cheese slicer, or other device, shred the green papaya in long strands (the complete length of the papaya). Note: If you get too deep the salad will not be as pleasant. I like to take it to about 1/8th before you get to the seed pod.

    Place the shredded papaya into a large mixing bowl. Crush three hot chilies and add to papaya with 1 tablespoon of sugar. Quarter two good size ripe tomatoes; add all to papaya mix with about 4 tablespoons of fish sauce. Squeeze one lime over mix and blend thoroughly. Serve with sticky rice and fresh sliced cucumber. This is how I do it at Radio Mancave.